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Messages - pinnah

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1
All Things Food / Re: Bramble/ribe varieties
« on: March 26, 2015, 01:33:43 PM »
Very cool, thanks for the insight all.

Looking forward to perhaps having some early summer berries then!
Nice planting guide. Thanks

2
All Things Food / Re: Growing food - The Garden Thread
« on: March 24, 2015, 06:59:41 AM »
 I am using one of these at the moment
 

 ::)

It is however, a vintage model called the Colorado Sprinkler...made in Illinois by Nelson.  ;D

Easy irrigation is key! I sure wish I had an automated system.  My irrigation water does not get into the canal until mid April, so all my starting has to get hand watered.


Tried the burlap on carrots Pete.  Got some peas and beets in.
Vert, spotted a lone asparagus spear already....garden location much earlier than wild fare apparently.

Plums and apricot in full bloom.  >:(  Freeze forecasted for tomorrow.


Anyone grow Okra?

3
All Things Food / Re: Bramble/ribe varieties
« on: March 24, 2015, 06:47:46 AM »
Hey, so I am trying a little different pruning method on my raspberries.  Since I was so late in pruning, lots of my overwintering canes have green shoots popping out of them.
Normally I cut them near the ground and they make new canes each year for harvest in August to the first freeze.... but I just topped them a bit and left them standing.

Any experience to tell me what to expect out of this?  Will they fruit as normal on second year wood?

4
The Pub / Re: Homebrewing in 2015
« on: March 24, 2015, 06:43:52 AM »
The hard one was the mash temperature eyeball

Heh. 

Well that poll is silly.  Sorry about that.

Interesting to hear everyone's thoughts; I hope to be an old brewer some day that can brew from practice with my experienced squinting eyeball.

Well the brew started this all off - me trying to convert Dennys Noti Brown recipie in the wiki to my own system - came out fantastic.

I decided to relax, and just brew to the gist of the Noti - I used some homegrown Columbus for the Galena, then threw in some unknown homegrown that remind me of Chinook for a late steep, used Dennys yeast...man, it has really aged into a very nice American Brown.  I call it Not Noti. 

I am OK with that. :)


5
The Pub / Re: What's the Weather Like Where You Are?
« on: March 20, 2015, 07:41:52 PM »
We all live all over the place... So what's the weather like where you are?

Man, it is so warm here
I am already into the Maibock.



6
All Things Food / Re: Growing food - The Garden Thread
« on: March 17, 2015, 06:03:52 AM »
Well hell yea Euge!  Very cool to see you back here in the Garden Thread.
Hope all is well; like the new look.

Wow Amanda...you have oodles of space there!  Your mini orchard could turn into a regular orchard preety quick.  Are you sourcing your apple trees locally?  I have had some pretty poor luck ordering trees through the mail...they always seem to be spindly sticks that take forever to get cracking.

Boulder!  You still have any time to garden?  Owning a brewery might be cutting into you food preservation time?

I finally cut down all my residual hop plants.  Wow the smell of shattering lupulin was amazing in March.
Planted a few rows of carrots, lettuce, spinach, bok choy chard and a few early beets.
Have not tried the burlap yet...but if it gets much hotter I might.  Record heat here today.
It sure is nice, but we will pay for it later in the water year.


7
All Things Food / Re: Pretzels
« on: March 12, 2015, 08:23:41 PM »
Teach me Jedi master...I want to make salami
You'll need a grinder and stuffer. After that it's easy. Grind the meat. Add the spices and cure. Stuff the casing. Cook the sausage.

...and for the big sausage you don't even really need a stuffer. Just grind it, mix in the spices and cure, and dollop into the casing (ensuring to remove all air).

I made/cured all the meats on this board: 





Whoa. This definitely deserves The Wurst Thread.  8)
someone should start it and make Bama show us his skillz.
Dang.

8
All Things Food / Re: Growing food - The Garden Thread
« on: March 12, 2015, 08:16:58 PM »
This year is about getting land, figuring out where everything is going to go (house, garden, etc.) and making a start on it. next year will be gardening time. Maybe a food forest.

Wow, congratulations man. A new start
with all that west coast learnin.


Carrot are probably my favorite.
My main problem with them is getting them to germinate and not dry out
so your burlap idea intrigues me Pete...do you keep it mashed flush with the ground surface?


9
The Pub / Re: New toy
« on: March 12, 2015, 08:03:43 PM »
*snort*

a "pie-bald pure bread doxy named Doober"?


  ;D 


Thanks.










10
All Things Food / Re: Growing food - The Garden Thread
« on: March 11, 2015, 05:21:22 PM »
Excellent!     Gardening 2015


Hard to believe this:



Will become this:




Awesome.......Yes!..glad you figured out pic posting. :)




I'm really looking forward to the growing season.

! another Redbird house project! 8)


11
All Things Food / Re: Growing food - The Garden Thread
« on: March 11, 2015, 12:00:29 PM »
Another year in the Garden?
What are you folks dreaming about growing this year?



I am going to try and get a bunch of beets to store for winter.
I really like the yellow ones and the Cylindra reds...but I usually only plant enough for summer consumption.
Does anyone store beets through the winter?

And pickling cukes....want to make my own gherkins this year.  Yum.

I noticed yesterday that the garlic is sprouting. 
Also have some spinach and lettuces up in the hot box.

12
Other Fermentables / Re: Anybody try kombucha
« on: March 11, 2015, 11:50:37 AM »
You can train your kombucha SCOBY to feed on honey & green tea over time but you can also find jun SCOBYs to purchase or trade for.

Interesting stuff Mary; I too, had not heard of jun. 

I ran out of sugar this morning while making a tea batch for an additional SCOBY and was eye balling the honey that was in the cupboard. :o

How does one "train" a kombucha SCOBY to like honey and green tea?

13
Other Fermentables / Re: Sauerkraut
« on: March 11, 2015, 11:44:42 AM »
Seems like one could actually try both sizes; ie, coarse as well as a finer shred. Layer in the coarse and then top with a layer of the fine shred or vise-versa?   It might be nice to have both texture/sizes available...just package separately.

So when you both are saying food processor, are you just using like a cheese grater blade in yours or some other blade attachment?  I guess you just have to cut up the cabbages into chunks that will fit into the processor chute?


Watched this again...worth a look!
Just found this video http://www.youtube.com/watch?v=sjNRvGAQeLE
salting the cabbage on the conveyer belt....serious production goin on there

5000kg and hour!  Automation is fascinating.




So, I like it raw and plain, without anything else it it.
But, willing to try new tastes - so

What types of additives do folks enjoy?   you know..caraway seed, apples etc.
Any thoughts/experiences on that?

14
The Pub / Re: New toy
« on: March 09, 2015, 02:47:57 PM »
Wow.  Sweet rig.

Where are you going to fit the bike? Around here they flip the springs to make them off road capable and then tie on a wheeler trailer on the back that you can't even see in the rear view until it flies off into the borrow ditch.

That dog looks like a riot.  I want one.

15
Other Fermentables / Re: Get Your Cabbage
« on: March 09, 2015, 02:38:17 PM »
pinnah hope everything turned out good...

Yes, thank you!
I have a second round going now - around 15 pounds this time - and trying to keep my ferment temp 58-60 based on your recommendation.

We are on the last jar of the first batch...I freaking love it and can eat it straight from the jar.
pretty good with lots of stuff.  I just had it mixed in on some baked potato last night...

I just used a good knife again.  Takes more time, but I like the rough and crunchy texture and don't mind it being a little on the chunky side.  Seems like the food processor would make it too fine and potentially turn it to mush?  I probably just don't know how to run those things.


Cheers.

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